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128 



BOARD OF AGRICULTURE. 



the buttermilk to run off more easily. The roller, acting as a lever, 

 allows the application of considerable pressure upon the butter at 

 a very slight outlay of strength, and thus very materially lessens 

 the labor. Another application of the lever for the same purpose 

 is seen in the next cut. 



The quality of the salt used for butter deserves particular atten- 

 tion. What is commonly known as rock salt, made by solar evap- 

 oration, such as that from Turk's Island, is the only kind which 

 should be used. This as bought is nearly pure, and what little 

 deliquescent matter it has may be mostly removed by washing in 

 pure water. A little loss of salt ensues, but if dexterously done, 

 not much, and the improvement pays amply both for the loss and 

 the trouble of washing. 



The amount of salt to be used is mostly a matter of taste. More 

 butter is salted too much than too little. Some use only half an 

 ounce to the pound, some a whole ounce or even more. When 

 more is used than is sufficient to give the proper relish, (which is 

 oftentimes done under a mistaken notion that it assists the keeping 

 of imperfectly worked butter,) it is neither so palatable nor so 

 healthful or saleable. 



Breeds of cows for the dairy. — The selection of cows for a dairy 

 is a matter of the first importance. Probably one reason why dairy 

 pursuits have attracted no more attention in Maine, is the great 

 proportion of unprofitable cows. A good cow is a better invest- 

 ment at a hundred dollars than a poor one at ten. Very few farm- 

 ers make the difference in price, either when they buy or sell, which 

 actually exists in value. Very few have systematically sought 

 improvements in dairy properties. Of those who have given their 

 money, time and thought to the improvement of stock, probably 

 ten have sought chiefly rapid growth, symmetry, working and fat- 

 tening qualities where one has sought primarily the ability to cou- 



